Instructions

Brush inside the bottoms of parchment boxes with oil. Spread the leek mixture over the bottom of the boxes. Layer the fennel, red and orange peppers, taro root and grapefruit segments on top of the leek mixture. Place the fish on top of the veggies, season with salt and pepper. Sprinkle grapefruit zest strings on top of fish and top with the soy butter. Spoon ponzu sauce over fish and vegetables.